First Bok Choy Adventure

I didn’t even really know what it was when I ordered it from O’Daniel Farms a couple of weeks ago. I did some research, pinning of recipes, and gave it a go. My creation ended up being a bok choy stir fry.


My dad said he liked it but would have enjoyed some meat in it. I really liked the flavor and texture of the bok choy leaves which were thrown in with the spinach bed on the plate.



    • 2 bok choy medium bunches
    • Sun dried tomatoes in olive oil (These are optional: I used the oil in the stir fry and then chopped up three of the tomatoes and cooked and then placed a whole one on eat plate before serving)
    • Coconut oil if not using sun dried tomatoes
    • 1 tsp ground curry
    • 1/2 tsp ginger powder
    • 2 handfuls of whole almonds
    • 1 cup chopped Toscano kale



  • Separate the bok choy leaves from the base and wash
  • Trim the tips of the base
  • Chop the white base from the leaves but keep the bases
  • Slice the leaves long ways for the salad portion
  • Chop the white bases into bite size pieces for the stir fry
  • Chop the kale using techniques such as this or this
  • Chop the whole almonds into two
  • Heat a skillet or pan with just a little coconut oil 1 tsp and 1 tbsp of the sun dried tomato oil
  • Saute the bok choy white bases with the kale and almonds in the curry and ginger powder
  • Serve over a bed spinach and add in the kale leaves

2 thoughts on “First Bok Choy Adventure

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